I started making this dish on busy weeknights. I liked that it was fast and full of taste. The spice wakes up plain pasta. The cream makes it smooth. I often had the ingredients on hand. It fit when I wanted one-pan ease and bold flavor. I call it my go-to when guests come or when I want a quick, tasty dinner.
Creamy Cajun Chicken Pasta: A Bold, Flavor-Packed Dinner helped me fix meals without fuss. I learned to change the heat level or the pasta shape to suit what I had. It saves time and cleans up fast. I keep the spices and cream near the stove now.
This is a simple, spicy cream pasta with seasoned chicken. It tastes rich, a bit spicy, and a little smoky. The sauce coats the pasta and makes each bite creamy. People usually make it for weeknight dinners or a casual weekend meal. It works well when you want a filling dish that cooks fast. If you want another easy chicken idea, try my creamy smothered chicken and rice for a slightly different take.
Why make this recipe
This meal is fast and simple. It takes about 30 minutes from start to finish. You need only a few pans. The spices add bold flavor without extra work. The cream makes the sauce smooth and rich, which most people like. It also uses common pantry items. You can add vegetables or swap protein to change it up. If you want other easy chicken mains, see this easy chicken meatloaf recipe for a hearty swap.
How to make this recipe
You cook the chicken first so it seals in flavor. Then you boil the pasta until it is just tender. You make the sauce in the same pan to catch the browned bits. Finally, you mix pasta and chicken with the sauce and cook a bit more. The steps flow so the pan keeps flavor. This is like making a simple one-pot meal such as easy chicken taco soup, but with a creamy sauce and pasta instead.
Ingredients
- 2 boneless, skinless chicken breasts: quick to cook and soak up Cajun spice. Thighs work too for more taste.
- 1 tablespoon olive oil: for searing the chicken evenly.
- 1 tablespoon Cajun seasoning: gives the main bold flavor.
- Salt and pepper, to taste: basic seasoning for the chicken and sauce.
- 12 oz pasta (penne, fettuccine, or spaghetti): any pasta works; penne and fettuccine hold the sauce well.
- Salt for the pasta water: adds flavor to the pasta.
- 2 tablespoons unsalted butter: makes the sauce rich.
- 4 cloves garlic, minced: fresh garlic adds aroma.
- 1 tablespoon Cajun seasoning and 1 teaspoon smoked paprika: boost the sauce’s spice and smoke.
- 1 cup heavy cream and ½ cup chicken broth: make a smooth, silky sauce.
- ¼ cup grated Parmesan: adds salt and depth.
- Fresh parsley, red pepper flakes, lemon juice, sautéed vegetables, or shrimp: optional swaps or garnishes.
Directions
First Step: Prepare the Chicken
Pat the chicken dry and rub with olive oil, Cajun seasoning, salt, and pepper. Sear in a hot pan until browned and cooked through. Let it rest before slicing. Note: Browning adds flavor and a good crust.
Second Step: Cook the Pasta
Boil the pasta in salted water until al dente. Reserve a cup of pasta water before draining. Note: The reserved water helps loosen the sauce if it gets too thick.
Third Step: Make the Cajun Cream Sauce
In the same pan, melt butter and sauté garlic. Add Cajun seasoning and smoked paprika, then pour in broth and cream. Simmer until it thickens. Stir in Parmesan. Note: Simmer gently to avoid curdling the cream.
Fourth Step: Combine the Pasta, Chicken, and Sauce
Toss sliced chicken and pasta into the sauce. Add pasta water if you need a looser sauce. Heat for a minute so everything blends. Serve with parsley, lemon, and red pepper flakes if you like. Note: Mixing at the end lets the pasta soak up the sauce flavor.
How to serve this recipe
Serve it hot straight from the pan. Add a squeeze of fresh lemon to brighten the dish. Top with chopped parsley and extra Parmesan for color and flavor. For sides, simple green salad or steamed vegetables work well. You can also add crusty bread to soak up the sauce. If you want a lighter plate, serve smaller pasta portions with a larger side salad. For guests, put garnishes in small bowls and let people season to taste.
How to store this recipe
Cool the pasta to room temperature before storing. Put it in airtight containers and keep in the fridge for up to 3 days. To freeze, use freezer-safe containers and keep for up to 2 months. Thaw in the fridge overnight before reheating. Reheat gently on the stove with a splash of broth or cream to loosen the sauce. Heat in a pan on low to medium heat so the cream does not split. Do not reheat more than once for best quality.
Tips to make this recipe
Use room-temperature chicken for even cooking. Don’t overcook the pasta; al dente holds up when mixed with the sauce. Taste and adjust salt and spice at the end. If the sauce is too thick, add reserved pasta water or broth a little at a time. If it is too thin, simmer a bit longer. Use fresh garlic and fresh Parmesan for better flavor. If the cream looks grainy, lower the heat and stir; do not boil hard.
Variation
Swap chicken for shrimp to make a seafood version. Use thighs instead of breasts for a richer taste. For a lighter sauce, use half-and-half instead of heavy cream, but cook gently to avoid curdling. Add sautéed bell peppers, onions, spinach, or mushrooms for more veggies. If you want less spice, cut the Cajun seasoning in half. These swaps keep the same basic method, so you can change flavor without new steps.
FAQs
Q: Can I use pre-cooked chicken?
A: Yes. Add it at the end to warm through. Do not overcook it.
Q: Can I use milk instead of cream?
A: You can use milk, but the sauce will be thinner. Add a little flour to thicken if needed.
Q: Is this dish spicy?
A: It can be. Adjust the Cajun seasoning and red pepper flakes to control heat.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free pasta and check that the Cajun seasoning has no gluten.
Conclusion
This recipe gives a quick, bold dinner that fits busy nights. It comes together fast and uses simple steps and common ingredients. The sauce is rich and holds spice well, and you can change proteins or add vegetables for a new meal. For more Cajun pasta ideas and a different method, see Cajun Chicken Pasta at The Wooden Skillet. For a one-pot option close to this style, try One Pot Creamy Cajun Chicken Alfredo at Your Cup of Cake.
Print
Creamy Cajun Chicken Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (with gluten-free pasta)
Description
A quick and flavorful creamy Cajun chicken pasta recipe that’s perfect for busy weeknights.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- Salt and pepper, to taste
- 12 oz pasta (penne, fettuccine, or spaghetti)
- Salt for the pasta water
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup grated Parmesan
- Fresh parsley, red pepper flakes, lemon juice, sautéed vegetables, or shrimp (optional)
Instructions
- Pat the chicken dry and rub with olive oil, Cajun seasoning, salt, and pepper. Sear in a hot pan until browned and cooked through. Let it rest before slicing.
- Boil the pasta in salted water until al dente. Reserve a cup of pasta water before draining.
- In the same pan, melt butter and sauté garlic. Add Cajun seasoning and smoked paprika, then pour in broth and cream. Simmer until it thickens. Stir in Parmesan.
- Toss sliced chicken and pasta into the sauce. Add pasta water if you need a looser sauce. Heat for a minute to blend. Serve with parsley, lemon, and red pepper flakes if desired.
Notes
Use room-temperature chicken for even cooking and taste the sauce at the end to adjust salt and spice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
